CN104605304A - Preparation method of pleurotus cornucopiae seasoner - Google Patents
Preparation method of pleurotus cornucopiae seasoner Download PDFInfo
- Publication number
- CN104605304A CN104605304A CN201510046181.6A CN201510046181A CN104605304A CN 104605304 A CN104605304 A CN 104605304A CN 201510046181 A CN201510046181 A CN 201510046181A CN 104605304 A CN104605304 A CN 104605304A
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- Prior art keywords
- powder
- mushroom
- concentrated
- pleurotus cornucopiae
- seasoner
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- Pending
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000222351 Pleurotus cornucopiae Species 0.000 title abstract 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 24
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 31
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 241000286209 Phasianidae Species 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000002773 nucleotide Substances 0.000 claims description 10
- 125000003729 nucleotide group Chemical group 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 241000160497 Leptodactylus fallax Species 0.000 abstract 5
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 20
- 235000013305 food Nutrition 0.000 description 17
- 241000287828 Gallus gallus Species 0.000 description 15
- 235000013330 chicken meat Nutrition 0.000 description 15
- 239000004223 monosodium glutamate Substances 0.000 description 12
- 229940024606 amino acid Drugs 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000084 colloidal system Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000010364 biochemical engineering Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of pleurotus cornucopiae seasoner. The pleurotus cornucopiae seasoner is characterized by comprising the following components in part by weight: 51kg of dry-making pleurotus cornucopiae powder, 1.5kg of mountain chicken powder, 11kg of sodium glutamate, 2kg of disodium nucleotide, 5kg of modified starch, 27.5kg of refined table salt, 2kg of white granulated sugar and proper amount of concentrated mountain chicken soup. The preparation method of the pleurotus cornucopiae seasoner comprises the following steps: A. selecting high-quality dry-making pleurotus cornucopiae powder, mountain chicken, sodium glutamate, disodium nucleotide, modified starch, refined table salt, white granulated sugar and proper amount of concentrated mountain chicken soup according to the weight part, and respectively grinding the components into powder; B. putting the ground powder into a special mixer container, injecting the proper amount of concentrated mountain chicken soup, and evenly mixing for later use; then, granulating the evenly mixed material by a special granulator, drying, screening, bagging and sealing to obtain the finished pleurotus cornucopiae seasoner.
Description
Technical field
The present invention relates to flavouring technical field, be specifically related to a kind of Ji mushroom flavoring, particularly for the manufacture field of the preparation method of the Ji mushroom flavoring of family and catering trade.
Background technology
Monosodium glutamate is the starting point of Chinese delicate flavour industry, so far the history of existing more than 80 year, with world's basic synchronization, monosodium glutamate is top tasty agents, freshness when monosodium glutamate starts determines with the content of glutamic acid sodium, 80% is brought up to from 15%, the beginning of the sixties in last century, be merely able to the monosodium glutamate producing 80%, to the seventies in last century, due to the development of Biochemical Engineering, the freshness of monosodium glutamate is made to have risen to 100%, this illustrates that monosodium glutamate itself is also from low freshness, low-purity is to high freshness, high-purity development, the later stage seventies in last century, be familiar with and exploitation along with to the degree of depth of flavour nucleotide, does delicate flavour scientist propose: the material more delicious than monosodium glutamate exists? prove through a large amount of experiments, Sodium Inosinate, sodium guanylate and other oroteins, when delicate flavour material combines, delicate flavour can be produced to be multiplied effect.The compatibility that monosodium glutamate is different from flavour nucleotide, from laboratory level, freshness can bring up to 880%, the old delicate flavour industry of representative that no matter to be monosodium glutamate be, or take chickens' extract as the new delicate flavour industry of representative, all will in the running of going down of delicate flavour science, instruct the practice of industry and the practice in market with it simultaneously, so just can make our industry high specification, high rationality, set up new chicken taste mushroom extractive flavouring industry, just necessary all standard is all higher than monosodium glutamate and chickens' extract, just can become the basic point of a new industry, the chicken taste mushroom extractive flavouring industry of China should publicize delicate flavour science on a grand scale, the chicken taste mushroom extractive flavouring industry of China, the standard formulated must higher than monosodium glutamate and chickens' extract, so just can become a new Industry Foundation.
Existing market there are msg product and the chicken bouillon product of many different qualities, its batching with each component and its mass parts more identical than all substantially, the difference of batching is little, its product is mainly based on to the taste improving food or dish, thus reach the object improving food or dish freshness, but cities and towns and rural households and catering trade can not being solved when making food after the monosodium glutamate that uses or chicken essence flavouring material, becoming the object that not only can improve food and dish freshness but also can taste and give out edible mushroom fragrance.
So, a kind of with regard to how to find not only can improve the freshness of food or dish but also can taste and give out the flavouring of edible mushroom fragrance, and effectively can improve several mineral materials useful to human body in food and trace element is current problem in urgent need to solve.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Ji mushroom flavoring, to solve the freshness of raising food or dish and to be rich in edible mushroom fragrance and to improve several mineral materials useful to human body in dish and the problem of trace element.This flavoring is for raw material with common animals and plants, food additives and concentrated chicken soup, there is the advantages such as with low cost, raw material is easily purchased, technique is simple, seasoning Be very effective, freshness are high, edible safety, and cooking can be widely used in, cook, stew, Baoshang, steaming dish, cold vegetable dish in sauce, the vegetable such as chafing dish.
For reaching the object of foregoing invention, the technical solution adopted in the present invention is: the preparation method providing a kind of Ji mushroom flavoring, is characterized in that, each component of described flavoring and mass parts thereof are than as follows:
Drying Ji mushroom powder, pheasant digested tankage, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, white granulated sugar, concentrated chicken soup.
A preparation method for above-mentioned Ji mushroom flavoring, it is characterized in that, described method comprises the steps:
Drying Ji mushroom powder, pheasant digested tankage, sodium glutamate, flavour nucleotide disodium, converted starch, refined edible salt, the white granulated sugar of A, selection high-quality, be ground into powder (adopting ultra tiny machine to grind) separately;
B, ground Powdered thing is put into special-purpose stirring machine container, add appropriate concentrated chicken soup and mix all stand-by, and then Ji mushroom flavoring that the special granulator granulation of stirring thing, oven dry, screening pack sealing are got product.
Ji mushroom flavoring provided by the present invention is food flavor agent, and it for raw material, gives full play to freshness and the mineral matter of each component with common animal, plant, food additives and concentrated pheasant soup, and trace element.
Drying Ji mushroom powder, drying Ji mushroom powder processes with the fresh Ji mushroom of high-quality, Ji mushroom is also " small mushroom " or cries " picking up the ears ", they all belong to Homonemeae food, containing protein, sugar, fat, vitamin and the trace element such as iron, calcium, wherein containing necessary eight seed amino acids of human body.
Pheasant digested tankage, containing abundant amino acid in pheasant digested tankage, amino acid has very important effect for human body, he forms human body protein and with the relevant the most basic material of vital movement, it is the base unit forming protein molecule in vivo, it is the base substance of human life, and containing abundant colloid albumen, can be absorbed rapidly by human body and utilize, it is a kind of extraordinary colloid, pheasant can strengthen the physique of human body, and improving the immunocompetence of human body, is the food of real green non-pollution.
Sodium glutamate, is Sodium Glutamate again, is amino acid whose one, and be also the last catabolite of protein, sodium glutamate can promote the appetite of people, improves human body to the absorbability of other various foods, has certain tonic effect to human body.Because containing a large amount of glutamic acid in sodium glutamate, be the seed amino acid that needed by human body is wanted, 96% can be absorbed by the body, form the protein in tissue.
Flavour nucleotide disodium, flavour nucleotide disodium is the ucleotides food freshener of a new generation, this product is mixed in the ratio of 1:1 by 5 '-inosine acid disodium (IMP) and 5 '-Sodium guanylate (GMP), can directly join in food, play the fresh effect of increasing of food.
Converted starch, converted starch is a kind of starch through modification, and this kind of starch has some special physicochemical properties, add in food formula can make food process or edible time there is better performance.
Refined edible salt, salt is the carrier of saline taste, is with the most use in flavouring, can say that people's meal all can't do without it, and be basic taste with it, many taste types can be modulated, can feel sick of and carry fresh by multinomial, dispel the taste of the smelling of fish or mutton, make food keep this taste of raw material.
White granulated sugar, white granulated sugar is top-quality one in sugar, and its particle is crystalloid, evenly, color is pure white, and sweet taste is pure, and sugariness, slightly lower than brown sugar, is the staple in the cooking, the crystalline particle of white granulated sugar is comparatively large, and moisture content is little, and suitable edible sugar contributes to improving body to the absorption of calcium.
Concentrated pheasant soup, concentrated pheasant soup adopts a kind of special manufacture craft, concrete grammar is slaughtered by old hen, loses hair or feathers, cuts open, do not take out internal organ not, puts into clear water and soak (employing cold water soak), after watery blood bubble is clean, reentering in boiling water floats removes peculiar smell, then old hen is put into pot and add clear water (submerged boils), move to low baking temperature after very hot oven boils and boil, well-done after bone until old hen, filter with bolter, take out concentrated chicken soup for subsequent use.Containing abundant amino acid in concentrated chicken soup, amino acid has very important effect for human body, form human body protein and with the relevant the most basic material of vital movement, it is the base unit forming protein molecule in vivo, it is the base substance of human life, and containing abundant colloid albumen, can be absorbed rapidly by human body and utilize, it is a kind of extraordinary colloid, concentrated chicken soup can strengthen the physique of human body, improving the immunocompetence of human body, is the first-class tonic of real green non-pollution.
Detailed description of the invention
Below embodiments of the present invention are described in further detail:
The technical solution adopted in the present invention is: the preparation method providing a kind of Ji mushroom flavoring, is characterized in that, each component of described flavoring and mass parts thereof are than as follows:
Drying Ji mushroom powder 51kg;
Pheasant digested tankage 1.5kg;
Sodium glutamate 11kg;
Flavour nucleotide disodium 2kg;
Converted starch 5kg;
Refined edible salt 27.5kg;
White granulated sugar 2kg;
Concentrated pheasant soup is appropriate.
A preparation method for above-mentioned Ji mushroom flavoring, it is characterized in that, described method comprises the steps:
A, the drying Ji mushroom powder 51kg selecting high-quality, Carnis Gallus jabouillei 1.5kg, sodium glutamate 11kg, flavour nucleotide two 2kg, converted starch 5kg, refined edible salt 27.5kg, white granulated sugar 2kg, concentrated pheasant soup in right amount, are ground into powder respectively;
B, ground Powdered thing is put into special-purpose stirring machine container, injects appropriate concentrated pheasant soup and mix all stand-by, and then the special granulator granulation of equal thing will be mixed, oven dry, screening pack sealing get product Ji mushroom flavoring.
Time edible: according to individual taste difference, adding proper amount of boiling water reconstitutes namely drinkable, or add appropriate for cooking, cook, in the culinary art of stew, steaming dish, Baoshang, cold vegetable dish in sauce and semi-finished product garnishes, this flavoring be with common animals and plants, food additives and concentrated chicken soup for raw material, there is the advantages such as with low cost, raw material is easily purchased, technique is simple, seasoning Be very effective, freshness are high, edible safety.
Claims (2)
1. a Ji mushroom flavoring, is characterized in that, each component of described flavoring and mass parts thereof are than as follows:
Drying Ji mushroom powder 51kg;
Pheasant digested tankage 1.5kg;
Sodium glutamate 11kg;
Flavour nucleotide disodium 2kg;
Converted starch 5kg;
Refined edible salt 27.5kg;
White granulated sugar 2kg;
Concentrated pheasant soup is appropriate.
2. a preparation method for Ji mushroom flavoring according to claim 1, it is characterized in that, described method comprises the steps:
A, the drying Ji mushroom powder according to mass parts ratio selection high-quality, Carnis Gallus jabouillei, sodium glutamate, flavour nucleotide two, converted starch, refined edible salt, white granulated sugar, concentrated pheasant soup are appropriate, are ground into powder respectively;
B, ground Powdered thing is put into special-purpose stirring machine container, injects appropriate concentrated pheasant soup and mix all stand-by, and then the special granulator granulation of equal thing will be mixed, oven dry, screening pack sealing get product Ji mushroom flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510046181.6A CN104605304A (en) | 2015-01-29 | 2015-01-29 | Preparation method of pleurotus cornucopiae seasoner |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510046181.6A CN104605304A (en) | 2015-01-29 | 2015-01-29 | Preparation method of pleurotus cornucopiae seasoner |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605304A true CN104605304A (en) | 2015-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510046181.6A Pending CN104605304A (en) | 2015-01-29 | 2015-01-29 | Preparation method of pleurotus cornucopiae seasoner |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605304A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509792A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of seasoning powder product |
-
2015
- 2015-01-29 CN CN201510046181.6A patent/CN104605304A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509792A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of seasoning powder product |
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|---|---|---|---|
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| EXSB | Decision made by sipo to initiate substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |
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